Place the Gelatin Sheets in a shallow bowl with cold Cold Water and let them soften for 5–10 minutes.
In a saucepan, combine the Heavy Cream and Granulated Sugar. Split the Vanilla Bean lengthwise, scrape the seeds into the cream, add the pod, and gently heat over medium-low until the mixture is steaming and the sugar has dissolved—do not boil—about 5 minutes to infuse the vanilla.
Remove the pan from the heat and discard the vanilla pod. Lift the softened gelatin out of the water and gently squeeze out excess liquid, then stir the gelatin into the warm cream until completely dissolved.
Pour the cream mixture into ramekins or molds. Let cool slightly at room temperature, then cover and refrigerate for at least 4 hours (or until fully set).
To unmold, briefly dip the bottoms of the molds in warm water to loosen, invert onto serving plates, and serve chilled—plain or with fresh fruit, compote, or a drizzle of caramel.
